Lockdown Baking: Zesty Zingy Lemon Double Drizzle Cake

This lemon drizzle cake recipe is a little unique. Most recipes ask for a drizzle syrup to be poured into the sponge while it is warm, or for a drizzle icing to be poured on the cake once it has cooled. Yash and I made this cake today and decided to do both, to give it an extra zing.

Ingredients:

175g softened butter

175g Caster sugar

2 eggs

175g Self raising flour (or plain flour with 2 tsp of baking powder)

4 lemons

6 tbsp of icing sugar

Method:

Start by preheating your oven to 170 degrees c (160 fan).

Cream the butter and caster sugar together until fluffy and pale. Add the 2 eggs, mix well. Then add the flour and fold together to incorporate. Add the zest of 2 lemons and the juice from one of them.

Take a loaf tin, spray with oil or grease with butter, and then add baking parchment (oiling first keeps your parchment in place and catches any corners without paper. Add your cake mix and put in the oven to bake for 35 mins (check at 30mins).

Meanwhile, in a saucepan, combine the juice of 2 lemons with 4 tbsp of icing sugar. Keep mixing on a low flame until you get a syrupy consistency.

When your cake is baked, remove from the oven but leave it in the tin. Poke holes in it with a skewer and then pour your lemon syrup in to the top of the cake. Leave it to cool completely.

While it is cooling, you can make your lemon glaze by combining 2 tbsp of icing sugar with the juice of one lemon. When the cake has totally cooled down, remove from the tin, remove the parchment and spread your glaze on top, sprinkling lemon zest on top as a finishing touch.